Soup made with forgotten vegetables, Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Soupe aux légumes oubliés, huile d'olive de Nyons AOP
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Starter Main course Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 1.7 kg of heirloom vegetables (parsnips, swedes, Jerusalem artichokes, golden turnips, etc.)
  • 2 onions
  • 2 cloves of garlic
  • 5 sprigs of thyme
  • 2 bay leaves
  • Nyons olive oil PDO
  • 1 handful of roasted hazelnuts
  • Salt, pepper
  • Smoked salmon or trout ((optional))

Tip

To serve with this soup, you could make some garlic croutons: crush a clove of garlic, fry it gently in olive oil, add your bread cubes along with thyme, salt and pepper, and fry until golden brown. Sprinkle them over the soup! We also have other soup recipes for you to try: Split pea soup with cumin and olive oil, or Onion soup with croutons

Instructions

  • Peel the onions and garlic cloves. Cut them into several pieces and place them in a saucepan with a little Nyons olive oil (PDO). Add the bay leaf and thyme, having rinsed them under running water beforehand. Fry gently over a low heat whilst you prepare the rest.
  • Peel all the vegetables and cut them into cubes (the smaller they are, the quicker they’ll cook!). Add them to the saucepan bit by bit, along with the herbs. Season with salt and pepper and cover with boiling water. Cook, covered, over a medium to high heat for about 20 minutes until the vegetables are tender.
  • Once the vegetables are cooked, set aside a few ladles of the cooking liquid in a bowl (1 or 2), discard the thyme and bay leaf, then blend the rest in a food processor or with a hand blender until you have a smooth, thick consistency. Taste and season to your liking. If you prefer a thinner consistency, add a little of the cooking liquid you set aside.
  • Serve hot and sprinkle with coarsely chopped, toasted hazelnuts.

  • For a more festive version, replace the toasted hazelnuts with slices of smoked salmon or trout!

Tip

To serve with this soup, you could make some garlic croutons: crush a clove of garlic, fry it gently in olive oil, add your bread cubes along with thyme, salt and pepper, and fry until golden brown. Sprinkle them over the soup! We also have other soup recipes for you to try: Split pea soup with cumin and olive oil, or Onion soup with croutons
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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